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Tag Archives: brunch

My husband loves breakfast burritos, and these are a great make ahead breakfast thing for him to grab on his way out the door every morning. Just keep them in the freezer and reheat one whenever you want it. This recipe makes a dozen burritos.

1. First, dump your package of bacon into a large skillet. I’ll be using Old Faithful AKA my cast iron.

2. Once your bacon is cooked, set it aside on a paper towel to drain and crisp up. Then pour off 90% of your grease into your bacon grease bowl (I know every good Southern cook knows what I’m talkin’ bout here). Keep the rest of the grease in your skillet to help the veggies along.

4. Once your onions start turning golden brown, add your diced potatoes and garlic, plus another T of butter. Season it all with salt and pepper.

5. This is when I started making the eggs. I make them separate because I like to control the amount of egg in each burrito. I don’t like it when it’s all mixed together. The rule of thumb is 1 T of liquid per egg, so that’s 1/2 c (8 T) milk or half and half whipped into the eggs. Also salt and pepper these as well. Add to a skillet that has your last T of butter melted in it. Stir with a soft spatula and watch it all come together.

6. Once your potatoes are done cooking in the onion and pepper mix (about ten minutes), crumble up your bacon back into the skillet.

7. Now get yourself a little burrito assembly line going. I pre-cut 12 pieces of foil and had them ready to put my tortilla on, add skillet stuff, eggs, grated cheese, salsa, wrap up, repeat! Yum! Also, you can use any salsa you want, but if you like homemade salsa you can find my recipe here.

Have y’all seen that Whataburger commercial with the jalapeño cheddar biscuit? That’s what I’ve been dreaming about for weeks now, and being pregnant hasn’t done anything to help distract my cravings. However, in the spirit of being quasi-healthy and definitely easier on the pocketbook than daily stops to Whataburger, I decided to make these from scratch and with whole wheat flour. Also, I made a bunch of these and wrapped them in plastic wrap once they cooled and put them in a big ziplock in the freezer so I can take them out one at a time for my husband’s breakfast on the go. Go me! This recipe makes about 2 dozen biscuit sandwiches.

1. First, let’s talk about your flour. If you want to use good ‘ole white bleached flour because it’s delicious, go ahead. Also, it looks prettier than whole wheat flour. I like this kind because it’s less whole wheat more normal looking. The King Arthur Brand is what I recommend whatever flour you end up using.

2. Start fryin up your sausage. If you’re brand new to cooking breakfast sausage, you should know it’s much easier to slice the colder it is, and also use the tick marks on the plastic packaging to help cut uniform slices.

3. Combine your cold butter into the flour and other dry seasonings using a pastry blender. Now, if you’re like me and misplaced your pastry cutter along with other important things you rarely need but can never seem to find when you need them, dice up your butter with a knife into pea sized pieces before cutting it into the butter with a fork. Also, add pastry cutter to your shopping list. Then add your cheese, jalapeños, and buttermilk. Combine it all together.

4. You’re going to have a fairly wet loose dough, but that’s ok because you’re going to knead it on a slightly floured surface. Once you’re happy with the dough, roll (or use your hands – seriously does anyone still have rolling pins?) your dough into about a 3/4 – 1 inch thickness.

5. Next, get your handy dandy biscuit cutter (or top of a drinking glass if you don’t have one) and start cuttin’ them biscuits!

6. Have you been keeping an eye on your sausage patties? I hope so! Don’t forget to drain them on a paper towel. Also, keep that oil at the bottom of your pan to make a delicious gravy for these biscuits if you really want to be bad. (Does my hypocrisy know no bounds?)

7. Pop these puppies into a 400 degree oven for 15-18 minutes depending on how hot your oven gets and how evenly it cooks. Every oven is different, so just be sure to keep an eye on them towards the end.

8. Your biscuits are done! Now just add your sausage patties to them to complete the sandwiches. If you like extra cheese (who doesn’t?) slap on a slice of American or add a fried egg on top of your patty. The possibilities are endless!

What else can I say about this breakfast that doesn’t tell you it for itself after seeing this picture? It’s delicious and has no calories whatsoever! Ok, so that’s a lie, but come on, who cares once you taste this delicious concoction!

Ingredients:
3 medium red potatoes chopped
1 sweet onion chopped
A few sweet peppers chopped (optional – you can leave out or use a bell pepper if you don’t have sweet peppers)
6-8 slices of bacon chopped (I just used what I had leftover in my package of bacon. Feel free to use an entire package for this!)
1 jalapeno chopped (if you don’t like the heat, remove the stems and seeds, or just use half)
1 garlic clove chopped
2 T butter
Olive oil
Salt and pepper
1-2 fried eggs per person (this made enough for 2 of us to have large servings)
Shredded cheese and Louisiana hot sauce for garnish

1. Saute onion and peppers in butter and olive oil for about 15 minutes on medium to high heat.

2. Add bacon and chopped potatoes, and saute another 5 minutes before adding chopped garlic. Season with salt and pepper.

3. Fry up your eggs in a separate skillet (1-2 per person). As a good southern girl, I keep a bowl of bacon grease on hand by my stove top for occasions such as this where I need to fry an egg in bacon grease. Don’t you dare try to tell me an egg “fried” in a skillet with Pam is fried. That’s blasphemous and may God have mercy on your soul! However, should you like your eggs sunny side up, you can add them later and cook on your skillet under the broiler later if you’d like.

4. Put several healthy spoonfuls of your delicious hash into a bowl and top with your friend egg. Then garnish with cheese, Louisiana hot sauce, or whatever else you like.